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Ricotta Shakshuka
A vibrant shakshuka topped with creamy ricotta, bringing a luscious, tangy finish to this classic brunch favourite.
- In a large pan heat olive oil on medium heat.
- Julienne onions and peppers, and dice the tomatoes saving liquid.
- Add the onions and peppers to the heated oil and saute for 4 mins. Once the peppers and onion have some colour and have softened add cumin, fennel, and coriander. Continue cooking for 1 mins and add tomatoes. Reduce heat and simmer for 15 mins. Season with salt and pepper.
- Preheat oven to 400 degrees.
- Transfer sauce to an oven safe baking dish. Create small divots with a spoon to accommodate cheese and eggs. Divide the ricotta between the 8 holes and top with a fresh cracked egg.
- Place in oven and bake for 18 mins.
- Top with freshly chopped cilantro and parsley.
